Black South-Eaters

A few years ago Alif Tree released an electronic, downtempo, nu-jazz styled album, French Cuisine on the Compost label. A strong album at the time but more ambitiously one which tried to pair the inputs of the DJ with the food. Here is what Alexandre Alif had to say:

How many times have you found yourself at a reputable table, classical or modern, chic or friendly, saliving before hand thanks to the scents exhaled from the dishes and the kitchens, only to feel that some mysterious element stands in the way your desire?

What can this strange force be? Without even noticing it, you have already started to raise your voice, or on the contrary, have you have become silent, shy or dumb in front of the other guests?

Could it be that DJ who had the good idéa to accompany your plates, however light and refined, by a mix which would make even the hottest moments of a spanish club seem lukewarm? Or that again, could it be the exquisite taste of yet another comical rerun of the “Jeux Interdits” DX7 version, or that of Mozart’s Requiem, version “midifile” performed by sir Bontempi himself?

Tell me, how do you feel in front of this tension emanating from the neighbouring table (add to this uncontrolable cigar spirals, cuban of course), scrupulously belching figures of Nikei’s evolution since the beginning of the year? Oh yes, your dish will certainly meet up to all your expectations, impeccable service, perfect lighting (a little dodgy maybe…), but what’s left of the meal itself?

What kind of souvenir or moment is left behind from this heterogeneous atmosphere where the taste, the right taste will only stop at your plate? Oh, that poor table where everything is possible and so many memorable moments have been engraved, that same table is crying out for music. But not any kind of music, and certainly not at any price nor or at any volume.

I now think that you’re ready, besides a few easy recipes which figure amonst my favourite dishes, to try out a few suggestions concocted in a musical vein, far removed from any kind of so called “programming”. One could call them atmospheres, but try not to evoke the common or impersonnal meaning of the term. No, these are more like flavours, a community of rediscovered senses, enabling the table to re invest it’s original meaning, and also allowing your palettes to experience a certain harmony re-designed for infinite tones and privileged moments, so that finally, that onehundreth “sole meuniere”, or that famous home made “pâté” can once again make a claim to that innovating, unique glow. And to complete it all, what would you say to a little suggestion concerning the tones and the light?

So good listening, and …….bon appétit!

Alexandre AL!F

To date we’ve not gone down this pairing route instead we have simply given you a couple of soundtracks to accompany a memorable evening of ‘fine’ wine and dining but it does make for interesting discourse. How to construct a menu and the musical mood for the evening, if you’ve got a menu perhaps we’ve got the perfect soundtrack; drop us a line.

Saint Jacques and leek nibbles – See all of Alif’s menus.